Journal of Food Lipids最新文献

{"title":"ANTIOXIDANT PROPERTIES OF O. ONITES, T. VULGARIS AND O. BASILICUM SPECIES GROWN IN GREECE AND THEIR TOTAL PHENOL AND ROSMARINIC ACID CONTENT","authors":"V. LAGOURI,&nbsp;E. NISTEROPOULOU","doi":"10.1111/j.1745-4522.2009.01161.x","DOIUrl":"10.1111/j.1745-4522.2009.01161.x","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> ABSTRACT</h3>\u0000 \u0000 <p> <i>This study determined the total phenol (TP), rosmarinic acid (RA) content and the free-radical scavenging and ferric-reducing antioxidant properties of acetonic and methanolic extracts of</i> O. onites<i> (oregano),</i> T. vulgaris<i> (thyme) and</i> O. basilicum<i> (basil) species (Crete, Greece). Oregano and thyme were higher in their 2,2′-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity than basil (EC₅₀: 0.489, 0.555, 1.16 mg/mL, respectively). In ferric reducing antioxidant power (FRAP) assay oregano was superior to thyme and basil (EC₅₀: 0.04, 0.088 and 0.1452 mg/mL, respectively), as high as butylated hydroxytoluene (BHT) (EC₅₀: 0.0365 mg/mL). RA was a stronger radical scavenger than BHT and α-tocopherol (EC₅₀: 0.032, 0.083 and 0.123 mg/mL, respectively) and as strong a reducing agent as ascorbic acid (EC₅₀: 0.00216, 0.0033 mg/mL). Thyme was the richest source of RA compared to oregano and basil (4,532, 3,280 and 2,372 mg/kg dry leaf, respectively). Oregano and thyme are more potent antioxidant sources than basil. The high positive correlations between TP, RA and DPPH activity (</i>r = <i>0.854,</i> r = <i>0.924,</i> P &lt; <i>0.05), indicate the significant contribution of o-dihydroxyphenolic compounds to the antioxidant activity of the plant extracts.</i></p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> PRACTICAL APPLICATONS</h3>\u0000 \u0000 <p>The studies reported may prove beneficial in the exploitation of natural antioxidant sources for the preservation and/or extension of the shelf life of raw and processed foods.</p>\u0000 </section>\u0000 </div>","PeriodicalId":15881,"journal":{"name":"Journal of Food Lipids","volume":"16 4","pages":"484-498"},"PeriodicalIF":0.0,"publicationDate":"2009-11-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1111/j.1745-4522.2009.01161.x","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"63566231","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"MONITORING OF VIRGIN COCONUT OIL (VCO) ADULTERATION WITH PALM OIL USING FOURIER TRANSFORM INFRARED SPECTROSCOPY","authors":"A. ROHMAN,&nbsp;Y.B. CHE MAN","doi":"10.1111/j.1745-4522.2009.01170.x","DOIUrl":"10.1111/j.1745-4522.2009.01170.x","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> ABSTRACT</h3>\u0000 \u0000 <p> <i>Virgin coconut oil (VCO) may be adulterated with cheaper oils, such as palm oil (PO). Thus, the detection and quantification of VCO adulteration with PO was monitored using Fourier transform infrared (FTIR) spectroscopy, combined with chemometrics of partial least square (PLS) and discriminant analysis at frequency regions of 3,010–3,000, 1,660–1,650 and 1,120–1,105/cm. Attenuated total reflectance (ATR) measurements were made on pure VCO and that adulterated with varying concentrations of PO (0.5–50% w/w in VCO). PLS calibration exhibited a good relationship between actual and FTIR-predicted values with coefficient of determination (</i>R<i>²) of 0.999 and standard error of calibration of 0.533. The cross validation was performed by removing one standard at a time, and the final</i> R<i>² value of 0.996 and standard error of prediction of 0.953 were obtained. The discriminant analysis using seven principal components was able to classify pure VCO and that adulterated with PO.</i></p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> PRACTICAL APPLICATIONS</h3>\u0000 \u0000 <p>The adulteration of virgin coconut oil (VCO) with cheaper oils is a serious matter, not only for food suppliers but also for consumers. Therefore, an analytical technique offering fast and reliable detection of such adulteration must be developed. Fourier transform infrared spectroscopy combined with chemometrics of partial least square for quantitative analysis of adulterant, and discriminant analysis for classification between VCO and that adulterated with palm oil, can be employed for detection of palm oil as an adulterant in VCO for quality assurance purposes.</p>\u0000 </section>\u0000 </div>","PeriodicalId":15881,"journal":{"name":"Journal of Food Lipids","volume":"16 4","pages":"618-628"},"PeriodicalIF":0.0,"publicationDate":"2009-11-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1111/j.1745-4522.2009.01170.x","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"63566905","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"OPTIMIZED SUPERHEATED HEXANE EXTRACTION OF GRAPESEED OIL","authors":"MOHAMMAD H. EIKANI,&nbsp;FERESHTEH GOLMOHAMMAD","doi":"10.1111/j.1745-4522.2009.01163.x","DOIUrl":"10.1111/j.1745-4522.2009.01163.x","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> ABSTRACT</h3>\u0000 \u0000 <p> <i>Superheated hexane extraction (SHHE), Soxhlet extraction and cold pressing technique were compared for the extraction of oil from grapeseed in terms of their efficiency and fatty acids profile. The SHHE efficiencies, affected by four factors and three levels including temperature (80, 100 and 120C), mean particle size (0.25, 0.50 and 1.00 mm), solvent flow rate (0.5, 1.0 and 2.0 mL/min) and extraction pressure (10, 20 and 30 bar), were optimized using Taguchi design approach. The optimum conditions as obtained from signal-to-noise ratio analysis were 100C temperature, 0.25 mm mean particle size, 1.0 mL/min flow rate and 30 bar pressure. The SHHE showed a higher extraction efficiency (23.13 w%) than Soxhlet extraction (13.40 w%) and cold pressing (5.29 w%) and resulted in a much shorter extraction time. The obtained fatty acid profiles using the three extraction methods were nearly the same.</i> </p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> PRACTICAL APPLICATIONS</h3>\u0000 \u0000 <p>Superheated solvents such as water have been utilized in several applications such as analytical procedures, soil remediation, extraction of flavors, fragrances and antioxidants from natural resources, hydrolysis of carbohydrates, and have been used as a reaction medium, among others. In addition, superheated hexane may be used for extraction of edible oils from oil bearing materials such as grape and pomegranate seeds. Thus, it may provide an alternative and a more efficient solvent extraction process in food and beverage production.</p>\u0000 </section>\u0000 </div>","PeriodicalId":15881,"journal":{"name":"Journal of Food Lipids","volume":"16 4","pages":"514-523"},"PeriodicalIF":0.0,"publicationDate":"2009-11-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1111/j.1745-4522.2009.01163.x","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"63565998","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"DETERMINATION OF FREE FATTY ACIDS IN CRUDE PALM OIL, BLEACHED PALM OIL AND BLEACHED DEACIDIFIED PALM OIL BY FOURIER TRANSFORM INFRARED SPECTROSCOPY","authors":"Y.B. CHE MAN,&nbsp;W.W. AYE,&nbsp;C.P. TAN,&nbsp;S.M. ABDULKARIM","doi":"10.1111/j.1745-4522.2009.01160.x","DOIUrl":"10.1111/j.1745-4522.2009.01160.x","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> ABSTRACT</h3>\u0000 \u0000 <p> <i>A rapid method for quantitative determination of free fatty acids from crude palm oil to bleached palm oil (BPO) and then distilled BPO and refluxed BPO by Fourier transform infrared (FTIR) transmission spectroscopy is described. A partial least square (PLS) model was calibrated to predict the FFA content of palm oil samples based on the spectral range of 1,729.89–1,694.48</i>/<i>cm</i>. <i>Multivariate calibration step was carried out by comparing the FFA values predicted by PLS model to the values obtained from the official American Oil Chemists' Society method. The resulting PLS calibrations were linear and the root mean standard error of cross-validation was 0.063 with a correlation coefficient (</i>R<i>²) of 0.9898. The results indicated that FTIR spectroscopy is an efficient, rapid and accurate method for determining the FFA content in palm oil.</i></p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> PRACTICAL APPLICATION</h3>\u0000 \u0000 <p>The application of Fourier transform infrared (FTIR) spectroscopy technique was studied to confirm the free fatty acid (FFA) content in bleached deacidified palm oil obtained from solvent deacidification process. FTIR spectroscopy afforded accurate results within a short period of time in a simple manner. Thus, FTIR is considered as a rapid, simple and solvent-free alternative analytical method for determination of FFA content in edible oils.</p>\u0000 </section>\u0000 </div>","PeriodicalId":15881,"journal":{"name":"Journal of Food Lipids","volume":"16 4","pages":"475-483"},"PeriodicalIF":0.0,"publicationDate":"2009-11-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1111/j.1745-4522.2009.01160.x","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"63565953","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"LETTER FROM THE EDITOR","authors":"Fereidoon Shahidi","doi":"10.1111/j.1745-4522.2009.01172.x","DOIUrl":"https://doi.org/10.1111/j.1745-4522.2009.01172.x","url":null,"abstract":"","PeriodicalId":15881,"journal":{"name":"Journal of Food Lipids","volume":"16 4","pages":"421"},"PeriodicalIF":0.0,"publicationDate":"2009-11-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1111/j.1745-4522.2009.01172.x","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"137560185","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"COMPARATIVE EFFECTS OF TUNA OIL AND SALMON OIL ON LIVER LIPID METABOLISM AND FATTY ACID CONCENTRATIONS IN RATS","authors":"TAO HUANG,&nbsp;ANDREW J. SINCLAIR,&nbsp;LIRONG SHEN,&nbsp;BIN YANG,&nbsp;DUO LI","doi":"10.1111/j.1745-4522.2009.01157.x","DOIUrl":"10.1111/j.1745-4522.2009.01157.x","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> ABSTRACT</h3>\u0000 \u0000 <p> <i>The comparative effect of tuna oil (TO) and salmon oil (SO) on the plasma and liver lipid and fatty acid compositions in Sprague Dawley rats was investigated. The total triacylglycerol (TG) and total cholesterol (TC) concentrations in liver was significantly decreased in the TO group; TG level in liver was also significantly decreased in the SO group. The mRNA expression of HMG-CoA reductase in liver was significantly down-regulated in the TO and SO groups relative to the control group. The plasma TG and TC were decreased in TO, but not in SO; plasma low-density lipoprotein and very low-density lipoprotein levels in TO and SO were decreased compared with the control group. The total n-3 polyunsaturated fatty acid (PUFA) in plasma and liver phospholipids was significantly elevated in the TO and SO. Docosahexaenoic acid (22:6n-3) and eicosapentaenoic acid (20:5n-3) in tissues were significantly increased in the TO and SO, respectively. In this study, TO had a more beneficial effect on liver TC and plasma TG, TC, high-density lipoprotein in rats than SO. The likely mechanism for lowering liver and plasma cholesterol by n-3 PUFA is to suppress the mRNA expression of gene encoding HMG-CoA reductase responsible for cholesterol biosynthesis.</i> </p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> PRACTICAL APPLICATIONS</h3>\u0000 \u0000 <p>The beneficial effects of n-3 polyunsaturated fatty acids (PUFAs) from fish and fish oil on human health is derived from their role in modulating membrane lipid composition and affecting metabolic and signal-transduction pathways. In the present study, we demonstrated that n-3 PUFA, docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA) from tuna and salmon oils can be effectively incorporated into tissue membranes. Tuna oil rich in DHA has more beneficial effect on liver total cholesterol (TC) and plasma triglyceride, TC and HDL in rats than salmon oil, which is rich in EPA. The present data could provide information for the potential application of fish oils as components of functional food, and selected for fortification with different fish oils.</p>\u0000 </section>\u0000 </div>","PeriodicalId":15881,"journal":{"name":"Journal of Food Lipids","volume":"16 4","pages":"436-451"},"PeriodicalIF":0.0,"publicationDate":"2009-11-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1111/j.1745-4522.2009.01157.x","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"63566270","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"THERMAL AND VISCOSITY PROPERTIES OF MEDIUM- AND LONG-CHAIN TRIACYLGLYCEROL BLENDS","authors":"S.P. KOH,&nbsp;C.P. TAN,&nbsp;N. ARIFIN,&nbsp;M.S.A. YUSOFF,&nbsp;K. LONG,&nbsp;O.M. LAI","doi":"10.1111/j.1745-4522.2009.01167.x","DOIUrl":"10.1111/j.1745-4522.2009.01167.x","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> ABSTRACT</h3>\u0000 \u0000 <p> <i>The physical properties of medium- and long-chain triacylglycerol (MLCT) blends were characterized in this study. Blending MLCT oil with either palm olein or soybean oil changed the distribution of fatty acid groups, the crystallization and melting behavior of oil samples, and oil cloudiness. The crystallization and melting curves of both palm olein- and soybean-based MLCT blends showed that the peaks shift to different transition temperatures depending on the percent of MLCT oil added. Viscosity analysis revealed that the oil viscosity was dependent on the temperature and triacylglycerol composition of the oil samples. Blending MLCT oil with either 50% palm olein or 50% soybean oil could assist in preventing crystal growth for the first 8 h of storage at 5 and 0C, respectively.</i> </p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> PRACTICAL APPLICATIONS</h3>\u0000 \u0000 <p>In this study, the physical properties of medium- and long-chain triacylglycerols (MLCTs) and MLCT-blended oils were determined. Under an appropriate dietary regime, consumption of MLCT has been shown to reduce body weight and blood hypertriglyceridemic. Knowledge about the viscosity of MLCT and MLCT-blended oils is important for process design and the transportation of fats and oils products. Moreover, this study attempted to produce clear MLCT-blended oil as there is an important consideration for oil sold in plastic containers or glass bottles to be crystal clear. The findings from this study provide useful information for the application of MLCT-blended oils in various food products such as frying oil.</p>\u0000 </section>\u0000 </div>","PeriodicalId":15881,"journal":{"name":"Journal of Food Lipids","volume":"16 4","pages":"569-588"},"PeriodicalIF":0.0,"publicationDate":"2009-11-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1111/j.1745-4522.2009.01167.x","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"63566442","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"ENZYMATIC SYNTHESIS OF COCOA BUTTER EQUIVALENT THROUGH TRANSESTERIFICATION OF PENTADESMA BUTYRACEA BUTTER","authors":"FIDÈLE P. TCHOBO,&nbsp;GEORGES PIOMBO,&nbsp;MICHEL PINA,&nbsp;MOHAMED M. SOUMANOU,&nbsp;PIERRE VILLENEUVE,&nbsp;DOMINIQUE C.K. SOHOUNHLOUE","doi":"10.1111/j.1745-4522.2009.01169.x","DOIUrl":"10.1111/j.1745-4522.2009.01169.x","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> ABSTRACT</h3>\u0000 \u0000 <p> <i>A cocoa butter equivalent through enzymatic transesterification of</i> Pentadesma butyracea<i> butter with ethyl palmitate in an organic medium using immobilized lipase from</i> Thermomyces lanuginosa<i> was produced. The effects of several parameters such as initial ratio of ethyl palmitate – Triacylglycerols (TAGs) of</i> P. butyracea<i>, initial water activity of the enzyme preparation, solvent polarity and the enzyme loading were studied. The best result with regard to target TAGs was obtained in nonpolar solvents and low water activity. Thermograms of the products obtained by scanning differential calorimetry were similar to cocoa butter, but with minor differences, due particularly to the presence of trisaturated TAGs.</i></p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> PRACTICAL APPLICATIONS</h3>\u0000 \u0000 <p>An enzymatic strategy for the synthesis of cocoa butter obtained from an African butter from <i>Pentadesma butyracea</i> as starting material was devised. The product so obtained may be used as a cocoa butter substitute.</p>\u0000 </section>\u0000 </div>","PeriodicalId":15881,"journal":{"name":"Journal of Food Lipids","volume":"16 4","pages":"605-617"},"PeriodicalIF":0.0,"publicationDate":"2009-11-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1111/j.1745-4522.2009.01169.x","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"63566706","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"ULTRASOUND-ASSISTED EXTRACTION OF OIL FROM TEA SEEDS","authors":"ANVAR SHALMASHI","doi":"10.1111/j.1745-4522.2009.01159.x","DOIUrl":"10.1111/j.1745-4522.2009.01159.x","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> ABSTRACT</h3>\u0000 \u0000 <p> <i>Ultrasound-assisted extraction (UAE) of oil from tea seeds, and the effects of some operating parameters such as ultrasonic power, extraction time, extraction temperature and solvent to solid ratio on the yield of tea seed oil were investigated; some of the results were compared with those of the conventional method. It was found that UAE requires a shorter extraction time and a reduced solvent consumption. The yield of tea seed oil increased with the increase of the ultrasonic power and decreased as the temperature increased. The fatty acid compositions of the oils extracted by the ultrasound-assisted method and the conventional method were analyzed using gas chromatography. The result showed no significant affect on the compositions of the tea seed oil by the application of ultrasound.</i> </p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> PRACTICAL APPLICATIONS</h3>\u0000 \u0000 <p>The ultrasound-assisted extraction (UAE) can enhance the extraction efficiency, facilitating solvent penetration into the plant material and allowing the intracellular product release. Ultrasound also agitates the solvent used for extraction, thus increasing the contact surface area between the solvent and the targeted compounds by permitting greater penetration of the solvent into the sample matrix. Therefore, UAE reduces extraction time as well as solvent consumption. In addition, UAE can be carried out at a lower temperature, thus avoiding thermal damage to the extracts and minimizing the loss of bioactive compounds. Therefore, it may serve as an effective method for extraction of oil from tea seeds.</p>\u0000 </section>\u0000 </div>","PeriodicalId":15881,"journal":{"name":"Journal of Food Lipids","volume":"16 4","pages":"465-474"},"PeriodicalIF":0.0,"publicationDate":"2009-11-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1111/j.1745-4522.2009.01159.x","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"63565900","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"PHYSICOCHEMICAL PROPERTIES OF MORINGA OLEIFERA LAM. SEED OIL OF THE INDIGENOUS-CULTIVAR OF BANGLADESH","authors":"ISMAIL M. M. RAHMAN,&nbsp;SUMAN BARUA,&nbsp;M. NAZIMUDDIN,&nbsp;ZINNAT A. BEGUM,&nbsp;M. AZIZUR RAHMAN,&nbsp;HIROSHI HASEGAWA","doi":"10.1111/j.1745-4522.2009.01165.x","DOIUrl":"10.1111/j.1745-4522.2009.01165.x","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> ABSTRACT</h3>\u0000 \u0000 <p>Moringa oleifera <i>Lam. seed oil of the indigenous-cultivar of Bangladesh was extracted using</i> n<i>-hexane (H), light petroleum ether (LPE) (bp 40–60C) and chloroform/methanol (50:50, v/v) mixture (CM). The oil content ranged from 37.50 (H) to 40.20% (CM). The moisture, protein, ash and crude fiber contents of seed residues, and the density, refractive index, color, acidity, saponification value, iodine value, unsaponifiable matter content, oxidative state, sterols, tocopherols and fatty acid composition of the extracted oil were determined. The oil contained a high amount of oleic acid (C_18:1) of up to 74.41% and a high ratio of monounsaturated to saturated fatty acids with moderate oxidative stability. The results of the present study were compared with those reported in literature for different regional habitats and species variants.</i></p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> PRACTICAL APPLICATIONS</h3>\u0000 \u0000 <p>A high-oleic oil with a good potential for edible and industrial use can be produced from <i>Moringa oleifera</i> Lam. (<i>M. oleifera</i>) oilseeds of the indigenous cultivar of Bangladesh. Thus, mature seeds of <i>M. oleifera</i> can be considered as an alternative source of vegetable oil in Bangladesh provided that it is cultivated on a large scale.</p>\u0000 </section>\u0000 </div>","PeriodicalId":15881,"journal":{"name":"Journal of Food Lipids","volume":"16 4","pages":"540-553"},"PeriodicalIF":0.0,"publicationDate":"2009-11-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1111/j.1745-4522.2009.01165.x","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"63566675","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}